My mother was from “el campo,” or the countryside, of Puerto Rico. Rumor has it, my grandmother had to walk three days to get to closest registrar to record my mother’s birth. (As a result, we’re pretty uncertain as to my mother’s actual birthdate.) My mother remembered little about the island, except that rice was an everyday dish at mealtimes. And it wasn’t just for dinner, either. No, rice was good for morning, noon, and evening meals.
What Is Salt Pork and How Is It Used?
Pork was also a daily part of the jibaros (country folk) diet. This recipe is made with salt pork, or tocino, which is typically made by curing pork belly in salt. Pork belly is therefore higher in sodium than regular bacon, which might make you shy away from using it. But with no use of salt anywhere else in the recipe, I find it balances the intake to a moderate level. It also stays true to the country roots of the dish. You’ll need to blanch the salt pork in simmering water for 15 minutes prior to cutting. After cooking, rinse off the pork and allow it to cool before proceeding. If you’re using bacon, you can skip the blanching process. If you prefer, you can use a thick cut bacon in place of the salt pork. This will turn the dish into arroz con tocineta, but will still taste great, regardless.
Put an Egg On It!
Growing up, arroz con tocino was a quick meal that was economical for a large family. Among many of my Puerto Rican friends and family, topping the dish with a sunny side-up egg was the pièce de résistance—and a great way to add a bit more protein for not a lot of money.
More Puerto Rican Recipes to Try
Pastelón (Puerto Rican Plantain “Lasagna”) Coquito (Puerto Rican Egg Nog) Spicy Chicken Nuggets
Cook the rice for twenty minutes without removing the lid. Remove the lid and check that the rice is done; recover and continue to steam if needed. Once the rice has cooked fully, remove the lid and fluff with a spoon or a large fork.
